- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improperly functioning on-site sewage disposal system, improper
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Pesticide application not supervised by a certified applicator
- Insects, rodents present
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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02/11/2016 | Inspection | FMTC- Jose Reyes exp 12/2016-R #47263, score E, over 300 seats |
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